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Categories:
chicken breasts bay leaf celery onion salt sour cream Cheddar cheese corn tortillas onion black olives cream of mushroom soup Ro-Tel tomatoes cream of chicken soup
Viewed: 121 - Published at: 6 years agoIngredients
- 4 chicken breasts
- bay leaf
- 2 handfuls chopped celery
- 1 onion, quartered
- salt and pepper to taste
- sour cream
- 1 1/2 lb. grated Cheddar cheese
- corn tortillas, cut into 1-inch strips
- 1 onion, chopped
- 1 can sliced black olives
- 1 can cream of mushroom soup
- 1/2 can Ro-Tel tomatoes
- 1 can cream of chicken soup
Method
- Add chicken breasts to boiling water with bay leaf, celery and onion.
- Boil for 10 minutes.
- Remove chicken; allow to cool.
- Save broth.
- Cut tortillas and grate cheese; set aside.
- In medium saucepan, combine green chilies, onion, soups and Ro-Tel tomatoes. Add enough broth to make about 1 to 2 cups.
- Cube breasts. Assemble in casserole dish.
- Pour small amount of sauce in bottom of dish, then layer of tortillas (several thick), layer of chicken and a few black olives.
- Finish with cheese.
- Repeat layers as necessary, ending with cheese.
- Add dollops of sour cream; sprinkle with more black olives.
- Bake at 350° for 45 minutes, or until heated through.
